This was not the case, not many people in my family enjoy cooking. When Zach and I bought our house my mom gave me some of her old cookbooks and this recipe for Irish Soda Bread. It is from my cousin Bridie who lived with my great grandma for a time when she first came to the USA. My great grandmother grew up in County Mayo Ireland and emigrated to the USA a few years after the Titanic sank.
Sadly I do not remember much of my Nana Flood and I am not sure I ever met Bridie. But I have this recipe from her. It is typed like on a typewriter and in green ink at the bottom she has written “Good luck!!” The paper is yellowing and has stains on it.
171 G Sorghum Flour
57 G Arrowroot Starch
57 G Potato Starch
1 tsp Xanthan Gum
1/2 cup Agave Nectar (she calls for 3/4 cup sugar)
1 stick of butter
1 cup sour cream, I used Greek Yogurt
1 1/4 cup raisins, I used currants
1/3 cup milk
Preheat oven to 350F
Prepare a bread pan, spray with cooking spray
Measure out your flours in a large bowl.
Cut in the butter working it well into the flour with your fingers
*This can be done much easier in the food processor, pulse until the butter is pea size
Add raisins next and mix well.
In a medium size bowl mix the eggs, sour cream, and agave.
Add the wet to dry and mix.
Add the milk and mix. (Bridie says to do this if your dough is not soft enough which mine was not)
Mix well and spoon it into a well greased and floured bread pan.
*She recommends making a tiny indent along the top of the dough so it won’t rise too high, but this is GF baking and I have never found that to be a problem.
Bake for an hour or until the top is golden brown.
Let it cool and slice with a serrated knife.